I have received a lot of messages from visitors regarding the new site. Some have complained, some have liked it, and many have asked why we had changed the site. They liked it just like it was. As it is always the case it is difficult to get used to new things, but there are some very good reasons why we had to redo the site, these reasons pertain to the very survival of our sites.

These sites are and have always been a labour of love. I personally dedicate so much time to it that I probably clock enough hours for a full-time job, and yet I do have a job of my own, one that pays the bills, and as of last year, also have a baby daughter that, however much I love this work, is first in my list of priorities. Any parent would understand.

Implementing any changes would take me days, and doing the weekly edition would take me about two full days. I really couldn't do that anymore, so it was either closing the sites or finding a way to "automate" it. This site has always been a community of people, so why not rely on the community to make it work?

I had a basic idea of how the sofware on which the whole site now sits worked (the old forum was based on it), but this version is so flexible that it was the perfect thing for building the whole site. Now adding recipes, or making changes take a whole less time and, in turn, that means that the site can continue to grow without making my life even more difficult. Now members can add comments to the recipes, which is a great idea if you find errors (I can correct them on the spot), or if you find better ways to do things. Likewise you can comment on the articles. The forums have been split to give you a better idea of where to go for what you need. The whole site functions as a unit.

Some things will not be added to this site. We have to grow on what we have, sorry, but it is that or ceasing to exist. We have some great ideas that will be implemented with time, some that would have not been possible in the old version. There's also the added advantage that this site, even if you don't believe it at first, is easier to navigate. You will soon get used to it. Even as I write this I am transfering the content from the old site (while I am on vacation, which doesn't make Mr. Aunt Clara a happy man).

First of all, thanks for your loyalty. We just ask for a little patience. And remember, if you wish to support our site visit our store, buy our books (which in turn will help pay for the recent investment on the site). The store has also been revamped and soon all new products will be online, along with new ones. The Spanish site will be rebuilt in the same manner as soon as we return home.

We'd love to answer the questions you might have, and this is the perfect place to ask them.
Aunt Clara

Hi Pip

Site looks great. Glad you guys are including a posting section it was needed.

I think that for registering asking for a birthdate is too personal. But that's just my opinion.

I'm sure you guys will be back up to speed.

Best
Deelt

We don't particularly care what your age is (as in general you), but we need to make sure that no kids under 13 are registering. Of course they can lie, but that's not my problem.

How can I get straight from the home page to the recipe page? I couldn't find it.
Thanks in advance.

Click on the Recipe link (the one with a tomato) at the top of any page. That will take you to the Recipe section.

Edited by Aunt Clara to add:
Now you go straight to the recipe section from the link atop this page.